Rating: 4.5 stars
206 Ratings
  • 5 star values: 144
  • 4 star values: 41
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 3

My great-aunt made this for a family gathering and it's been a hit ever since, even with the kids! The water chestnuts add a different texture and my husband has even used whole baby carrots instead of shredded carrot. Easy and fast to make and a good way to use up all that squash from the garden!

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
8 to 10 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.

  • In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.

  • In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.

  • Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

Nutrition Facts

401 calories; protein 6.3g; carbohydrates 20g; fat 33.7g; cholesterol 50.6mg; sodium 1084.7mg. Full Nutrition
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